A delightful twist on the classic pot roast, featuring a savory herb crust and tender vegetables.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the flour with a pinch of salt and pepper. Coat the beef roast evenly with the flour mixture.
Coating the beef helps create a flavorful crust when seared.
Heat oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned.
Searing locks in the juices and adds depth to the flavor.
Add the garlic, onion, celery, rosemary, and thyme to the pot. Cook for 5 minutes until fragrant.
Sautéing the aromatics enhances their flavors.
Pour in the beef broth and Worcestershire sauce. Bring to a simmer.
Simmering helps meld the flavors together.
Cover the pot and transfer it to the oven. Cook for 1.5 hours.
Cooking low and slow ensures tender meat.
Add the potatoes and carrots to the pot. Cover and cook for an additional 45 minutes.
Cut the vegetables into uniform pieces for even cooking.
Remove the pot from the oven. Let the roast rest for 10 minutes before serving.
Resting allows the juices to redistribute, making the meat juicier.
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